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机译:六个黑醋栗黑加仑品种中游离和结合的挥发性化合物的表征
Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci, Beijing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China;
Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci, Beijing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China;
Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci, Beijing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China;
Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci, Beijing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China;
Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci, Beijing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China;
Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci, Beijing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China;
Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci, Beijing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China;
Currant; Free volatile; Bound volatile; GC-MS; Principal component analysis; Odor activity value;
机译:六个
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机译:六个黑醋栗黑加仑品种中游离和结合的挥发性化合物的数据
机译:黑醋栗(肋骨NIGRUM)品种挥发性化合物的谱分析,特别关注生长纬度和天气条件的影响